Vegan Chocolate Ganache

Vegan Chocolate Ganache
Vegan Chocolate Ganache


This decadent chocolate ganache is super easy to make compared to other recipes you may have used in the past. You can have it warm as a chocolate sauce, or refrigerate it for a thick velvety ganache for cakes and tarts.



1 block (200gm) of Whittakers Dark Chocolate (or any dairy free chocolate)

2/3 of a can of (full cream) coconut cream  * See Note Below

½ Teaspoon of Vanilla Extract

3 Tablespoons of Agave



  1. Coarsely break up the chocolate and place in a medium size bowl.

  2. Heat the coconut cream in a small saucepan over medium- high heat until bubbles begin to appear around the edges.

  3. Pour the hot coconut cream over the chocolate and allow it to stand for 5 minutes without stirring (allowing the chocolate to slowly melt).

  4. After 5 minutes, stir the chocolate coconut cream mixture until it is glossy and has a smooth consistency.

  5. Add the agave and vanilla and stir until all ingredients are mixed and smooth.

You can pour this on cakes, tarts or any dessert you wish. The ganache will set if you leave it in the fridge.


*Note: You can use a full can of coconut cream which will initially yield a runnier chocolate sauce. This will firm up in the refrigerator if you leave  it for an hour. If you are wanting a thicker ganache to start with, use 2/3 of the can as the recipe specifies.

About thepassionforcompassion

I'm an animal loving soul with a passion for creating more compassion in the world, both towards ourselves and all sentient beings :)
This entry was posted in Dairy-free Alternatives, Recipes, Sweet Treats and tagged , , , , , . Bookmark the permalink.

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